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If you are a vegetarian, you know it well--tofu disaster, slimy tofu dishes where the tofu has disintegrated into a flavorless mush. How do restaurants do it? My special method uses dry-frying and marinating, resulting in firm, flavorful tofu that leaves even meat-eaters impressed. If you are a vegetarian or vegan who would love to make your own delicious tofu dishes at home, this recipe is perfect for you. Pass this web page along to your friends and family as well, and, when you visit for dinner, you will no longer have to subsist on side dishes or choke down their well meant but disastrous attempts at tofu.
Measurements & Substitutions Measurement Equivalents 1 tablespoon (tbsp) = 3 teaspoons (tsp) 1/16 cup (c) = 1 tablespoon
Ever get coriander confused with cumin? Or wonder if saffron is really essential to the flavor of a dish? As much for our benefit as for yours, we've put together this quick reference guide to all the most common (and some uncommon) herbs and spices!
There are two basic methods to test for how done your meat is while you are cooking it – use a meat thermometer, or press on the meat with your finger tips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my finger tips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?)